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Dorothy Thomas

Banana Bread Muffin Recipe

These moist and fluffy Banana Bread Muffins are the perfect way to use up overripe bananas! Packed with warm cinnamon flavor and a tender crumb, they make a delicious breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Ripe bananas (mashed)
  • 1 ½ cups All-purpose flour
  • ½ cup Granulated sugar
  • ¼ cup Brown sugar
  • ½ cup Unsalted butter (melted)
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1 tsp Baking soda
  • ½ tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Cinnamon
  • ½ cup Chopped walnuts or chocolate chips (optional)

Equipment

  • Mixing bowls
  • Whisk or spatula
  • Muffin tin
  • Paper liners or cooking spray

Method
 

  1. Preheat Oven: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. Mash Bananas: In a bowl, mash the ripe bananas until smooth.
  3. Mix Wet Ingredients: Add melted butter, egg, and vanilla to the bananas. Whisk until combined.
  4. Combine Dry Ingredients: In a separate bowl, mix flour, sugars, baking soda, baking powder, salt, and cinnamon.
  5. Combine Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Add Mix-ins (Optional): Fold in walnuts or chocolate chips if using.
  7. Fill Muffin Tin: Divide batter evenly into the muffin cups (about ¾ full).
  8. Bake: Bake for 18-22 minutes or until a toothpick inserted comes out clean.
  9. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Ripe Bananas: The spottier the bananas, the sweeter and more flavorful the muffins.
  • Storage: Keep in an airtight container for up to 3 days or freeze for up to 1 month.
  • Variations: Try adding blueberries, pecans, or a streusel topping for extra flavor!